Mustard and Sage Cheese Scones

By • October 2, 2013 0 Comments

16 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I found this recipe written on a loose page in one of my mother´s old cookbooks. We tried them at home and loved them ever since. The original recipe is with English cheddar cheese, but I had to do it with a local one, which was very good I must say!bonheurcuisine

Advertisement

Makes 8 scones

  • 225 g self-raising flour
  • 1 tablespoon powder English yellow mustard
  • 1/2 teaspoon fine salt
  • 1 grind whole black pepper
  • 60 g unsalted butter, cold and diced
  • 100 g English Cheddar cheese, grated
  • 3 tablespoons Parmesan cheese, grated
  • 1 tablespoon sage, finely chopped
  • 1 egg
  • 100 ml milk
  • Sage leaves to decorate
  1. Mix the flour, mustard, salt and pepper in a bowl
  2. Rub in the cold and diced unsalted butter until the mixture resembles fine crumbs
  3. Add Cheddar cheese and Parmesan cheese ( hold a handful of Cheddar to decorate) and the sage and stir
  4. In a separate bowl lightly beat the egg and the milk
  5. Work quickly, stiring until the mixture forms a soft, spongy dough
  6. Place on a lightly floured surface and knead until smooth
  7. Roll out to a 2,5cm thick square
  8. Cut into quarters, then half each quarter diagonally, so you have 8 triangles
  9. Place the scones on a floured baking tray, brush with milk, sprinkle over the remaining cheese and top each with some sage leaf
  10. Preheat oven to 220 C / 430 F and bake for 12-14 minutes until they are well risen and golden
  11. Eat while still warm, spread with butter or fill in with you favourite spread or ham

More Great Recipes:
Appetizers|Cookies|Snacks|Breakfast & Brunch|Eggs